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Try SavoraPeruvian Quinoa & Avocado Salad
A vibrant and healthy salad featuring fluffy quinoa, creamy avocado, and juicy cherry tomatoes, all tossed in a zesty lime vinaigrette. This American-influenced salad is perfect as a light lunch or a flavorful side dish.
Ingredients
- Quinoa1 cup
- Avocado2 medium
- pint Cherry Tomatoes1
- Red Onion1/4 cup
- Fresh Cilantro1/4 cup
- Lime Juice3 tablespoons
- Extra Virgin Olive Oil3 tablespoons
- Jalapeño1/2 small
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Rinse the quinoa thoroughly under cold water.
Cook the quinoa according to package directions. Usually, this involves simmering 1 cup of quinoa with 2 cups of water or broth for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool.
While the quinoa is cooking, halve or quarter the cherry tomatoes.
Dice the red onion and finely chop the cilantro.
Mince the jalapeño (remove seeds for less heat).
In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, cilantro, and jalapeño.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Pour the dressing over the quinoa mixture and toss gently to combine.
Just before serving, dice the avocado and gently fold it into the salad to prevent it from getting mushy.
Serve immediately or chill for later. The flavors meld together beautifully as it sits.
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